The group has just moved the production of the Sübr range from Belgium to Rivesaltes to reach 200 million corks per year. Several steps guarantee winegrowers the absence of cork taste and the aesthetics of natural cork.
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5 years ago, the leading alternative wine closure company Vinventions came to compete with Diam and Amorim for its territory. He has unveiled Sübr, a range of technological closures made from micro-agglomerated cork guaranteed to be without the taste of cork or polyurethane and with an aesthetic close to that of a traditional cork stopper. After creating the synthetic cork category with Nomacorc, Vinventions created the fine natural cork stoppers category.
Wanting to supply more wine growers, Vinventions moved its factory to Rivesaltes, near Perpignan. “We have set our pilot line in Belgium at 15 million corks per year while aiming for 200 million within 3 years.” explains Stephane Vidal, Innovation Director at Vinventions.
From 15 to 30 employees
In 2021, the group took advantage of the cessation of activity of one of the companies from which it rented buildings to double the area of its French factory. Regional innovation funds of €400,000 have enabled it to order a new extrusion line. “We’re just getting started and we’re hiring to go from 15 employees to 21 next year and quickly to 30.” announces Stefan Vidal. While waiting for reinforcement, the current employees alternate between producing synthetic cork and producing small natural corks.
“A Portuguese company supplies us with steam-cleaned granules that contain less than 1 ng/L of TCAis developed by Ben Lombardo, Vinventions factory manager in Rivesaltes. We examine them by analysis, then dry them at 70°C to achieve a very low moisture level and volatilize any particles responsible for cork contamination..
Once heated and mixed well with a biodegradable synthetic fertilizer binder, the granules are sent to the extruder. It passes through several zones at different temperatures, pressures and vacuums, completely extracting the remaining volatiles. These steps ensure that there is no cork contamination with a measurable TCA level of less than 0.5 ng/L at the cork. “Continuous extrusion results in very uniform caps with consistent, low oxygen transfer. It is ideal for long-term preservation of wines and for maintaining the aromatic freshness of wines that can be drunk at a younger age.” Stefan Vidal confirms.
The covers are then cut, weighed and visually inspected twice by camera, then sealed and marked with the terrain. “The International Printing Company has developed a machine capable of reproducing the cork image at a rate of 8,000 pieces per hour.” Ben Lombardo rejoices.
The Revalt factory currently produces 100 million fine synthetic and natural corks. “We want to increase the number to 200 million, including 120 million from Super.”. Stéphane Vidal also announced the launch of Nomacorc stoppers for sparkling wine in 2024. “In two years, it will be the Sübr plugs that will prevent shine. We will also innovate in screw-on caps.”.
